Nutraceutical candy jellies are gaining popularity as a potential approach to deliver antioxidants in a palatable form.This study investigated the antioxidant activity Stylus Pressure Gauge of Cucurbita moschata puree combined with Averrhoa carambola juice, formulated into jelly candies.Design-Expert software V.
13 was used to optimize the jelly candy base formula.The combined C.moschata puree and A.
carambola juice exhibited strong antioxidant activity (IC50 = 29.580 ppm) at variation V1.The optimal base formula B3 consisted of 12% gelatin and 4% carrageenan.
The formulated jelly candy possessed very strong HARD MAX antioxidant activity (IC50 = 44.771 ppm).These findings suggest the potential of C.
moschata puree and A.carambola juice as ingredients in functional jelly candies.